... That’s not always the case—many food items don’t need to be refrigerated at all and could just be taking up space on the shelves. Some ingredients are actually worse off in the fridge ...

2. ONIONS

Moisture from the fridge can actually make whole onions moldy and mushy—store them in a cool, dark, well-ventilated place like your pantry instead. Once cut, it’s OK to keep the remainder in the fridge, just wrap it well in plastic wrap or in an airtight bag and keep it in the crisper drawer.

... That’s not always the case—many food items don’t need to be refrigerated at all and could just be taking up space on the shelves. Some ingredients are actually worse off in the fridge ...

2. ONIONS

Moisture from the fridge can actually make whole onions moldy and mushy—store them in a cool, dark, well-ventilated place like your pantry instead. Once cut, it’s OK to keep the remainder in the fridge, just wrap it well in plastic wrap or in an airtight bag and keep it in the crisper drawer.

I was interested in why, when tomatoes are left on the counter they tend to start to rot quickly. I guess you should only buy what will be eaten in 1 or 2 days. Thanks!

Click to expand...

Well sister butterfly#1, all I can tell you is what the article says below, and it concurs with your conclusion:

1. TOMATOES

The refrigerator can transform a ruby red, juicy tomato in a mealy, flavorless mess. They’re happiest on the kitchen counter. If you slice into one and have some leftover, it can be wrapped in plastic and left on the counterif you’re planning to use it that same day. Otherwise, feel free to put leftover tomato in the fridge, but use as quickly as possible.​